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  • 1
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    Chemical and microbiological changes of salted Caspian Kutum (Rutilus frisii kutum) roe (2018)
    Details
    Publication Date: 2021-05-19
    Description: Salted Kutum roe was prepared by soaking in brine to a traditional procedure. Proximate composition (moisture, protein, lipid, pH, ash and salt content), total volatile basic nitrogen (TVB-N), fatty acid profiles and microbiological characteristics of raw and salted roe of Caspian white fish (Rutilus frisii kutum) were determined. The results indicated that protein and moisture contents were significantly higher in raw roe compared to salted one (28.81 and 61.07% to 23.99 and 51.57%, respectively). Significant differences in ash and salt contents were obtained among different treatments. TVB-N in all samples was less than 25mg/100g. The gas chromatography (GC) analysis showed that the major saturated fatty, monounsaturated fatty acids and poly unsaturated fatty acids were 16:0, 18:1n-9, and 22:6n-3, respectively. Aerobic plate count (APC) and Total Coliform Count (TC) in all samples were significantly higher (p〈0.05) in raw roe (5.33 logCFU/g and 210 MPN/g) compared to salted roe (1.23 log CFU/g and 1.2 MPN/g). None of the samples contained Escherichia coli, Salmonella, Clostridium perfringens or yeast.
    Description: Published
    Keywords: Biology ; Physiology ; Clostridium perfringens ; Salmonella ; Escherichia coli ; Caspian Kutum ; Rutilus frisii kutum ; Roe ; Salting ; Microbial population ; Chemical ; Microbiological
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.176-187
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  • 2
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    Inhibitory effect of citric acid on rancidity of frozen catfish (Silurus glanis)fillets (2018)
    Details
    Publication Date: 2021-05-19
    Description: The effect of aqueous solution of citric acid (CA) on the lipid stability of the European catfish (Silurus glanis) fillets during frozen storage (up to 6 months) was investigated. Rancidity development was measured by several biochemical indices (free fatty acids, peroxides and TBA) and complemented by the measurement of expressible moisture and sensory evaluation (flesh odor, consistency and flesh appearance). The CA treatment led to some lower free fatty acids (6.43% oleic acid in total lipid at month 6), peroxides (7.98meq oxygen/kg lipids, at month 6) and secondary compounds formation (2.16mg malondialdehyde/kg fish sample). Lower peroxide, thiobarbituric acid-reactive substance (TBA), free fatty acids (during 0,3 and 6 months frozen storage), and expressible moisture (month 6) values were obtained from CA-treated fish fillets than the untreated (blank control) ones (p〈0.05).
    Description: Published
    Keywords: Silurus glanis ; Catfish ; Lipid oxidation ; Citric acid ; Shelf life ; Gorgan
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.215-228
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  • 3
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    Chemical composition antioxidant and antimicrobial activities of fucoidan extracted from two species of brown seaweeds (Sargassum ilicifolium and Sargassum angustifolium) around Qeshm Island (2020)
    Details
    Publication Date: 2021-05-19
    Description: The chemical compositions, antioxidant and antimicrobial properties of fucoidan extracted from Sargassum ilicifolium and Sargassum angustifolium were investigated. The results showed that these seaweeds were characterized by an acceptable level of minerals and proteins. The fatty acid profile was dominated by the palmitic acid, which represents about 37.44±0.01% and 23.05±0.01% of the total fatty acids, followed by oleic acid (13.83±0.01% and 45.30±0.01%) for S. ilicifoliumand S. angustifolium, respectively. Swelling capacity, water holding capacity and oil holding capacity were varied in two different temperatures (25◦C and 37◦C).The antioxidant activities of fucoidan including DPPH, superoxide-hydroxyl radical scavenging, chelating ability and reducing power were considerable. The correlation of sulfate and phenol contents with scavenging superoxide radical ability, chelating ability and reducing power was positive. The antibacterial activity was evaluated by disc diffusion method against Bacillus subtilis and Staphylococcus aureus (gram positive bacteria) and Escherichia coli and Salmonella enteritidis (gram negative bacteria). There were no positive results against gram negative bacteria. In the concentration of 5 mg ml-1 small clear inhibition zones was observed against B. subtilis and S.aureus. On the basis of obtaining results from antioxidant activities, fucoidanis suggested as potential natural and safe antioxidant agents in the nutraceutical industry.
    Description: Published
    Keywords: Sargassum ilicifolium ; Sargassum angustifolium ; Antioxidant ; Composition ; Antimicrobial ; Seaweed
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.457-475
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  • 4
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    Inhibition of fatty acids profile changes of Cobia (Rachycentron canadum) fillets during frozen storage by packaging under vacuum system (2018)
    Details
    Publication Date: 2021-05-19
    Description: This study was aimed to investigate the effect of vacuum packing (VP) on the fatty acids profiles in cobia (Rachycentron canadum) fillets during an extended frozen storage period. Cobia fillets were treated under vacuum system then stored at -18°C for up to 6 months and compared to control conditions. As a result of a frozen storage period of 6 months, a marked content decrease was found in the fatty acid groups such as MUFA, PUFA and ω -3 PUFA, as well as in the ω -3/ ω-6 ratio. However, a preserving effect on such fatty acid parameters could be observed due to the VP treatment. Assessment of the polyene index (PI) indicated an increased lipid oxidation development as a result of the frozen storage time however, this increase was partially inhibited by the vacuum packaging. Results indicate that vacuum packaging was a proper way to reduce lipid oxidation in Cobia fillets and extend their shelf life by omitting available oxygen. Thus the employment of VP alone or in combination with other protective strategies is recommended.
    Description: Published
    Keywords: Fish processing ; Rachycentron canadum ; fillets ; Packaging ; Fatty acids ; Vacuum packaging ; Frozen storage ; Cobia Fish
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.275-288
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  • 5
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    Comparison and determining the quality and evaluation of corruption of Frozen Fillets Tilapia Nile fish (Oreochromis niloticus) imported and cultured in Iran (2020)
    Details
    Publication Date: 2021-05-19
    Description: One of the problems products produced of imported frozen fillets tilapia fish such as nuggets, bitterness of the products in during storage in freezing conditions. Since in this study, the quality of imported frozen fillets with fillets of tilapia that cultured in Iran, during two months was evaluated and the trend of corruption in the fillets was compared. According to the results of evaluation (proximate composition, thiobarbituric acid (TBARS), free fatty acids (FFA), Hypoxantin (HX), formaldehyde (FA), dimethyl amine (DMA), peptides soluble in trichloroacetic acid (TCA), protein solubility, electrophoresis and fatty acid profile) the DMA and TCA levels of imported fillets were 0.6 miligram DMA-N Per 100 g sample and 0.35 milimol tyrosine per g sample respectively, that were higher as compared to DMA and TCA cultured fillet zero time (0.2 miligram DMA-N Per 100 g sample and 0.18 milimol tyrosine per g sample respectively) and their protein contents was lower than cultured fillets (15.65 % in imported fillet and 18.60 % in cultured fillet). As a result, high levels of peptides and their production during subsequent processes in imported frozen fillets can be a source of bitterness for the products produced from them.
    Description: Published
    Keywords: Oreochromis niloticus ; Quality evaluation ; Corruption Indicators ; Frozen fillet ; Fish ; Shelflife
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.59-68
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  • 6
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    Inhibitory effect of citric acid on rancidity of frozen catfish (Silurus glanis)fillets (2021)
    In:  http://aquaticcommons.org/id/eprint/22325 | 18721 | 2018-03-21 03:21:16 | 22325 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-03
    Description: The effect of aqueous solution of citric acid (CA) on the lipid stability of the European catfish (Silurus glanis) fillets during frozen storage (up to 6 months) was investigated. Rancidity development was measured by several biochemical indices (free fatty acids, peroxides and TBA) and complemented by the measurement of expressible moisture and sensory evaluation (flesh odor, consistency and flesh appearance). The CA treatment led to some lower free fatty acids (6.43% oleic acid in total lipid at month 6), peroxides (7.98meq oxygen/kg lipids, at month 6) and secondary compounds formation (2.16mg malondialdehyde/kg fish sample). Lower peroxide, thiobarbituric acid-reactive substance (TBA), free fatty acids (during 0,3 and 6 months frozen storage), and expressible moisture (month 6) values were obtained from CA-treated fish fillets than the untreated (blank control) ones (P〈0.05).
    Keywords: Biology ; Chemistry ; Fisheries ; Catfish ; Lipid oxidation ; Citric acid ; Shelf life ; Silurus glanis ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 215-228
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  • 7
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    Chemical and microbiological changes of salted Caspian kutum (Rutilus frisii kutum) roe (2021)
    In:  http://aquaticcommons.org/id/eprint/22765 | 18721 | 2018-05-21 18:25:04 | 22765 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-09
    Description: Salted kutum roe was prepared by soaking in brine to a traditional procedure. Proximate composition (moisture, protein, lipid, pH, ash and salt content), total volatile basic nitrogen (TVB-N), fatty acid profiles and microbiological characteristics of raw and salted roe of Caspian white fish (Rutilus frisii kutum) were determined. The results indicated that protein and moisture contents were significantly higher in raw roe compared to salted one (28.81 and 61.07% to 23.99 and 51.57%, respectively). Significant differences in ash and salt contents were obtained among different treatments. TVB-N in all samples was less than 25mg/100g. The gas chromatography (GC) analysis showed that the major saturated fatty, monounsaturated fatty acids and poly unsaturated fatty acids were 16:0, 18:1n-9, and 22:6n-3, respectively. Aerobic plate count (APC) and Total Coliform Count (TC) in all samples were significantly higher (p〈0.05) in raw roe (5.33 logCFU/g and 210 MPN/g) compared to salted roe (1.23 log CFU/g and 1.2 MPN/g). None of the samples contained Escherichia coli, Salmonella, Clostridium perfringens or yeast.
    Keywords: Biology ; Chemistry ; Fisheries ; Rutilus frisii kutum ; Roe ; Salting ; Microbial population ; Biology ; Physiology ; Caspian Sea ; Iran ; Chemical ; microbiological
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 176-187
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  • 8
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    Inhibition of fatty acids profile changes of cobia (Rachycentron canadum) fillets during frozen storage by packaging under vacuum system (2021)
    In:  http://aquaticcommons.org/id/eprint/22773 | 18721 | 2018-05-21 19:52:14 | 22773 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-10
    Description: This study was aimed to investigate the effect of vacuum packing (VP) on the fatty acids profiles in cobia (Rachycentron canadum) fillets during an extended frozen storage period. Cobia fillets were treated under vacuum system then stored at -18°C for up to 6 months and compared to control conditions. As a result of a frozen storage period of 6 months, a marked content decrease was found in the fatty acid groups such as MUFA, PUFA and ω-3 PUFA, as well as in the ω-3/ ω-6 ratio. However, a preserving effect on such fatty acid parameters could be observed due to the VP treatment. Assessment of the polyene index (PI) indicated an increased lipid oxidation development as a result of the frozen storage time; however, this increase was partially inhibited by the vacuum packaging. Results indicate that vacuum packaging was a proper way to reduce lipid oxidation in Cobia fillets and extend their shelf life by omitting available oxygen. Thus the employment of VP alone or in combination with other protective strategies is recommended.
    Keywords: Chemistry ; Fisheries ; Fatty acids ; Vacuum packaging ; Frozen storage ; Cobia Fish ; Fish processing ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 275-288
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